Traditionally, potpie is a homey comfort food. Lobster, on the other hand, is reserved for special occasions. Put the two together and you have chef Michael Mina’s signature masterpiece that’s both elegant and indulgent. “It’s a two-pound lobster that is done in a brandy cream sauce with a little bit of truffle when they are in season,” he says. “It all goes into a pot with puff pastry over the top and then it’s baked in the oven. We bring it into the dining room and carve it at the table. It’s very theatrical and it releases a lot of aroma into the room.”